CHICKEN PORK ADOBO RECIPE RECIPES

This comes from The Househusband’s recipe box and he is graciously allowing me to post it. I have had experience using his recipe, but I far prefer his results over mine. The picture shows this recipe using stir-fry cut pork, which is how we ate it a couple of nights ago. It works equally well with cut up chicken thighs. We usually use boneless, skinless thighs, but it works with the skin and bone just as easily. One other thing—The Househusband hates it this way, but I make him butter my rice before he puts the meat and gravy on it because I think it cuts the tang of the vinegar just a bit. We learned this recipe from an old Filipino friend down in Los Angeles whose father cooked at the Filipino center there. Adobo is like spaghetti in that everybody has a different take on how to make it. Some recipes omit the onion. Some add bay leaves during the cooking process. I find it tedious to pull them out of the mix even with them held in a bouquet garni bag and they don’t seem to add much flavor. Two more points: If you store this in the fridge overnight, the flavor is intensified with the juices having more time to permeate the meat. We have on occasion made this in a large batch for potlucks and always come home with empty dishes.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 11

• Ingredients

Nutrition Facts : Calories 608.4, FatContent 28.8, SaturatedFatContent 8.7, CholesterolContent 194.9, SodiumContent 1147.2, CarbohydrateContent 11.8, FiberContent 0.9, SugarContent 1.3, ProteinContent 69.4

Adobo is indisputably Philippines official dish. There is no single original recipe because every Filipino household must have at least its own special adobo recipe. This Pinoy pork & chicken adobo dish is a classic: chicken and pork is simmered in a soy sauce-vinegar mixture resulting in a medley of savory flavors.

Provided by Lutong Bahay Recipe

• Ingredients